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Homemade Creamy Spinach Tortellini photo

Creamy Spinach Tortellini

A quick, comforting tortellini dish with creamy sauce, spinach, and tomatoes ready in about 35 minutes.
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Prep Time 8 minutes
Cook Time 15 minutes
Total Time 23 minutes
Servings 4 servings

Equipment

  • Pasta pot
  • Large Skillet
  • Colander
  • Measuring cups and spoons
  • Paper Towels

Ingredients
  

  • 1 pound refrigerated or frozen tortellini
  • 2 tablespoons butter
  • 1/2 cup diced onion
  • 2 cloves garlic minced
  • 9 ounce frozen chopped spinach thawed and squeezed dry
  • 1 cup seeded diced tomato or petite diced tomatoes, drained
  • 1 teaspoon dried basil or 2 tablespoons fresh basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese

Instructions
 

  • Bring a large pot of salted water to a boil and cook the tortellini according to package instructions; reserve 1/2 cup of the cooking water, then drain the pasta.
  • Melt the butter in a large skillet over medium heat.
  • Add the diced onion and cook, stirring occasionally, until softened, about 3 minutes.
  • Add the minced garlic and cook for 1 minute, until fragrant.
  • Stir in the drained diced tomatoes and the squeezed thawed spinach and cook for about 3 minutes to heat through.
  • Add the basil, salt, pepper, and heavy cream, then simmer gently for about 5 minutes to thicken slightly.
  • Stir in the grated Parmesan until melted and the sauce is smooth, then remove the skillet from the heat.
  • Add the drained tortellini to the skillet and toss to coat; if the sauce seems too thick, loosen with some of the reserved pasta cooking water until you reach the desired consistency.

Notes

  • Reserve pasta cooking water to adjust sauce consistency.
  • Thaw and squeeze spinach well to avoid excess water in the sauce.
  • Use refrigerated tortellini for quicker cooking if available.